🥟 Pierogi Ruskie
Pierogi ruskie are Poland's best-known dumplings: thin egg-and-flour dough wrapped around a filling of mashed potato, tangy farmer's cheese (twaróg) and fried onion, seasoned generously with black pepper. Boiled until tender, they are served with melted butter or fried onion and sour cream. The name refers to historical Red Ruthenia, not to Russia.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g flour
- 1 egg
- about 180 ml warm water, pinch of salt
- 500 g potatoes, boiled and mashed
- 250 g farmer's cheese (twaróg)
- 2 onions, chopped
- 30 g butter
- Black pepper, sour cream to serve
Method
- Mix the flour, egg, salt and water into a smooth dough; rest 30 minutes.
- Fry the onions in the butter; mix half with the potato, cheese and plenty of black pepper.
- Roll the dough thin, cut circles, fill and seal tightly.
- Boil in salted water for 2–3 minutes after they rise to the surface.
- Serve topped with the remaining onion and a little sour cream.
How to make it lighter
- Top with onion fried in 1 tsp oil instead of butter.
- Use low-fat farmer's cheese in the filling.
- Count your portion: about 8 pierogi with a side salad is a full meal.
History
The name 'ruskie' comes from Ruthenia, the historical region of today's western Ukraine and southeastern Poland, where the potato-and-cheese filling became popular. They are among the most common dishes in Polish homes and milk bars, and Kraków hosts a well-known pierogi festival each summer.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →